Armenian thin flatbread (Lavash)

1. Put the flour and salt in a bowl, add the oil and gradually about 280 ml of lukewarm water and knead for 8-10 minutes into a smooth, elastic dough that isn't sticky.

2. Cover and leave to rest at room temperature for 1 hour – it won't rise, but the gluten relaxes so it's easy to roll thin.

3. Divide the dough into 8 and roll each piece on a floured board into a paper-thin sheet of about 30 cm; if it springs back, leave to rest for a few minutes, then keep rolling.

4. Sprinkle the sheets with water (or brush with a wet brush) and scatter with sesame seeds.

5. Heat a large dry frying pan or upturned wok over high heat and cook the sheets one at a time for 30-40 seconds per side until they puff up in bubbles and are lightly speckled.

6. Stack the finished sheets and cover with a damp tea towel so they stay soft – use them to wrap roast meat, cheese and herbs.

Tip: Lavash is part of UNESCO's Intangible Cultural Heritage. Dried, it keeps for weeks; before using, just sprinkle with water and wrap in a cloth and it becomes soft again.